Veggie-Pesto Lasagna Soup
Ingredients
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6 cup reduced-sodium chicken broth
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3 cup 1/4-inch pieces butternut squash
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1 15 ounce can tomato sauce
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1 14.5 ounce can diced tomatoes, undrained
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½ cup chopped red sweet pepper
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3 cloves garlic, minced
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2 teaspoon dried Italian seasoning, crushed
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8 ounce dried lasagna noodles, broken into bite-size pieces
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2 cup fresh baby spinach, coarsely chopped
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2 tablespoon basil pesto
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1 cup ricotta cheese
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Finely shredded Parmesan cheese (optional)
Directions
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In a 5- to 6-qt. Dutch oven combine first seven ingredients (through Italian seasoning). Bring to boiling over medium-high heat; reduce heat. Simmer, covered, 15 minutes or until squash is nearly tender.
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Return to boiling over medium-high heat. Stir in noodles. Boil gently, uncovered, 15 minutes or until noodles are tender. Stir in spinach and pesto.
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Top servings with ricotta cheese and additional pesto. If desired, sprinkle with Parmesan cheese.
Slow Cooker
In a 5- to 6-qt. slow cooker combine first seven ingredients (through Italian seasoning). Cover and cook on low 7 to 8 hours or high 3 1/2 to 4 hours or until squash is nearly tender. If using low, turn to high. Stir in noodles. Cover and cook 30 minutes more or until noodles are tender. Stir in spinach and pesto. Serve as directed.
Nutrition Facts (per serving)
| 226 | Calories |
| 5g | Fat |
| 36g | Carbs |
| 12g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 226 | |
| % Daily Value * | |
| Total Fat 5g | 6% |
| Saturated Fat 2g | 10% |
| Cholesterol 10mg | 3% |
| Sodium 748mg | 33% |
| Total Carbohydrate 36g | 13% |
| Total Sugars 6g | |
| Protein 12g | 24% |
| Vitamin C 35.1mg | 39% |
| Calcium 157mg | 12% |
| Iron 2.9mg | 16% |
| Potassium 743mg | 16% |
| Folate, total 118.8mcg | |
| Vitamin B-12 0.2mcg | |
| Vitamin B-6 0.3mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.